Page:Mrs Beeton's Book of Household Management.djvu/613

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Ingredients.—2 lb. of fillet of beef, ¾ of a pint of Espagnole or brown sauce, No. 244, or 233, 1 glass of Marsala, butter for frying, 1 heaped tablespoonful of shredded onion, cayenne pepper, pepper and salt, potato border.

Method.—Cut the fillets into rounds 2½ inches across and about ½ an inch in thickness, and season with salt and pepper. Brown the shredded onion in a little hot butter, drain free from fat, mix with the prepared sauce, and add the Marsala. Season to taste, and simmer gently until required. Broil the fillets over a clear fire, or fry them in a little hot butter, and arrange them in a close row on a border of potato. Pour a little sauce round, and serve the remainder separately.

Time.—To broil or fry the fillets, from 5 to 8 minutes. Average Cost, 3s. 6d. to 4s. Sufficient for 5 or 6 persons. Seasonable at any time.

Ingredients.—2 lb. of fillet of beef, ⅓ of a pint of Béarnaise Sauce, No. 176, ¼ of a pint of demi-glace sauce, No. 242, butter if fried, salt and pepper, mashed potato.

Method.—Cut the fillet into ½-inch slices, trim them into round or oval shapes 2½ inches across, and season with salt and pepper. Grill over a clear fire, or, if preferred, fry in hot butter. Cover one side with Béarnaise Sauce, arrange neatly on a potato border, and pour the demi-glace sauce round.

Time.—To fry or grill, 6 to 8 minutes. Average Cost, 3s. 6d. Sufficient for 5 or 6 persons. Seasonable at any time.

Ingredients.—2 lb. of fillet of beef, 6 or 8 very small tomatoes, 6 or 8 round croûtes of fried bread, 2 or 3 tablespoonfuls of spinach or green pea purée, slices of hard-boiled white of egg, slices of truffle, ¼ of a pint of demi-glace sauce, No. 244, salt and pepper, potato border.

Method.—Scoop out a little of the pulp of the tomatoes, and squeeze some of the juice. Season with salt and pepper, fill with the prepared vegetable purée, piling it high, and make thoroughly hot in the oven. Prepare the tournedos as directed in preceding recipes, grill over a clear fire, or fry in hot butter, then season them with salt and pepper, and arrange neatly on a potato border. Place the tomatoes on the croûtes, lay on the top first a slice of white of egg, and then a much smaller slice of truffle. Pour the sauce round, and serve.